Save A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
I made this plant-based meat bowl for a weekend lunch when friends visited. Everyone loved the flavor-packed protein and fresh, colorful toppings, and several asked for seconds before the bowl was finished.
Ingredients
- Plant-Based Protein: 400 g plant-based ground meat (soy, pea, or fava bean based), 1 tbsp olive oil
- Seasoning Blend: 2 cloves garlic (minced), 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp soy sauce (or tamari for gluten-free)
- Bowl Base & Toppings: 200 g cooked brown rice or quinoa, 1 large avocado (sliced), 1 medium carrot (julienned), 1 small cucumber (thinly sliced), 100 g red cabbage (shredded), 100 g cherry tomatoes (halved), 2 tbsp fresh cilantro (chopped), 1 lime (cut into wedges)
- Sauce: 3 tbsp vegan mayonnaise, 1 tbsp sriracha, 1 tsp lime juice
Instructions
- Cook Plant-Based Protein:
- Heat olive oil in a large skillet over medium-high heat. Add plant-based ground meat and cook for 3–4 minutes, breaking apart with a spatula.
- Add Seasonings:
- Add minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Sauté for 2–3 minutes until fragrant.
- Stir in Soy Sauce:
- Stir in soy sauce or tamari. Cook another 2 minutes, coat protein well and heat through. Remove from heat.
- Prepare Sauce:
- Whisk together vegan mayonnaise, sriracha, and lime juice in a small bowl.
- Assemble Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top with seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around protein.
- Finish & Serve:
- Drizzle spicy mayo sauce over bowls. Garnish with cilantro and lime wedges. Serve immediately.
Save This bowl has become a favorite on our family table, especially for weeknight dinners when we want something quick but nutritious. Even my kids enjoy the veggie toppings and bold flavors.
Notes
Swap brown rice or quinoa for cauliflower rice for a lower-carb meal. Substitute vegetables based on season or what's available.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Nutritional Information
Per serving: Calories 410, Total Fat 19 g, Carbohydrates 39 g, Protein 23 g
Save This vibrant bowl brings together flavor, freshness, and convenience for any meal. Enjoy the fusion of global spices and textures in every bite.
Recipe FAQ
- → Can I use a different plant-based protein?
Yes, try soy, pea, fava bean ground meat, or even crumbled tofu for new textures and flavors.
- → Is brown rice or quinoa better for the base?
Both are nutritious options—brown rice offers hearty flavor, while quinoa adds extra protein.
- → Are there alternative veggies I can use?
Absolutely! Swap with bell peppers, edamame, radishes, or whichever fresh produce you prefer or have on hand.
- → How can I make the sauce milder?
Reduce or omit sriracha, or add extra vegan mayo to balance the heat without losing creaminess.
- → What's a good beverage pairing?
Pair with crisp Sauvignon Blanc, chilled green tea, or sparkling water with a squeeze of lime.
- → How can I make this dish gluten-free?
Use tamari instead of regular soy sauce and verify all other ingredients for gluten content.